We don’t make sauerkraut every year but this year we had to because of all the cabbages that decided to grow.
For this process we have a ceramic crock that Ernie’s mom used. It is a large high – sided pot really, that was made in Medicine Hat Alberta, Canada. Ernie’s parents were given this crock in 1967 by neighbours but we really don’t know how old it is.
For things like that I just call them “vintage”.
This year we used 18 heads of cabbage for sauerkraut. We also used some of our own onions and of course, coarse salt.
Sauerkraut is so simple. And so tasty. And good for you. So we have decided to make more of an effort to use what we make. Often we forget that we have it, and it gets left over from year to year. This year though I think we have run out so our crock full will definitely get eaten.
Many of you already make this food but I will go over it again anyway because you can do it with almost any container, just on you counter.
Chop or coarsely grate (we grate) the cabbage into the container to about 2 inches or 5 centimetres. Add some onion and the appropriate amount of pickling salt. For us it was 2 tablespoons per layer of cabbage.
Then we filled the container about 3/4 full. As he went along, Ernie would squish the cabbage in his hands to get the juices out.
Once done filling the crock a clean pail full of water was used to weigh down the cabbage to stay underneath the liquid. Ernie cut two pieces of pine board to fit on top of the cabbage inside the crock that the pail sits on.
Check out my video below to see all the steps.
In the past, Ernie’s mom used to use a board similar to what we use, only she weighed it down with a big rock that they had found here in the yard. I opted for the pail although I’m sure there are many things that could be used to do this job.
Ernie kept tasting the cabbage to check it for sourness over the next two weeks or so. Once it reached what he figured was ready, he squeezed the liquid out by hand and packaged it for freezing.
Not difficult to do at all, and so very good for you.
Pets are an expense, with food and vet bills being the main issues. When I consider feeding my dogs on the homestead, I always feed the best food I can find. This doesn’t always mean pre-made, store bought food either.
The reason for this is simple.
Dogs need to eat well just like we do. What they eat affects their health. Having six dogs and many more over the years and being a pet professional, I have tried all kinds of store bought dog foods as well as those I prepared myself and I have seen many different kinds being fed to their dogs by clients.
What I’ve found is that on the homestead, the more food I can provide for my dog the better.
This is what we do for our own dogs on the homestead. All dogs are different and respond differently to foods. Know you own dog(s).
We Feed Dry Dog Food
Yes, we use a dry dog food for convenience. Yikes! Isn’t this the opposite of a homesteader’s thinking? In a way yes, and in a way no.
By yes, I mean that it is not self sufficient and likely NOT the most ideal thing for a dog. By no, I mean that I have always felt that our dogs need to be able to eat from many different sources. Often, I have worked with a dog who has been babied and won’t eat anything but certain types of food. I expose our dogs to many different kinds of foods and this includes a good quality dry food. But it is not our main source of food for the dogs.
If you want to and can feed your dog raw or only stuff from your homestead, perfect. It can be done and is the best way in my opinion to feed dogs. This is also a goal of mine.
I have fed raw in the past, but currently don’t have the access to the kind of meat I want to feed to six dogs. Supplies come and go around here. Also, two of my dogs are 15 years old and can’t chew bone anymore. They are starting to not want to eat, so I give them whatever I can that is tasty enough to interest them AND give them nutrients they need. Mostly, this comes from a can.
We Feed Cooked Fish
We buy canned salmon and sardines, and fish that was caught from the local area lakes. Don’t forget that if you are or want to be a “raw” feeder, canned fish is cooked and so is not raw. All fish caught in local lakes is cooked before feeding it to the dogs. You could probably feed it raw but it would have to be frozen for at least 3 weeks before feeding to eliminate parasites.
We Feed “Scraps”
All scraps have to be whole foods i.e. NOT processed meats, foods with additives etc. Our scraps include things liked cooked potato and other veggies, meat scraps like chicken, venison, beef, pork etc. If there is fat, we remove it and don’t feed it. Cooked fat is different from raw fat and has a different affect on the body for dogs. So eliminate cooked fat.
We also make dog treats such as cookies. It is easy to make your own dog treats and there are unlimited recipes to be found on the internet.
We Feed Meat From Local Sources
We get meat locally. The beef is grass fed from nearby ranchers and we get chicken from a woman who raises them herself. We used to get pork from a farmer but have not had any for a few years. Ernie also hunts during the season, and sometimes the dogs get extra deer meat, but we always freeze the deer for 3 weeks before feeding. The deer antlers are also given to the dogs instead of bones to chew, but can also cause cracked teeth so we need to be careful about that. If I feed bones they must always be raw. We only give chicken bones as we have had bad experiences feeding other bone.
If I feed raw meat only on one day, it is not likely to be an issue since the dogs are getting calcium from other sources on different days. I also feed the chicken parts with the bones. These include all parts of the chicken however, I am careful to feed appropriate sized bones to each dog. You must know your dog no matter what you are feeding.
One of my dogs can’t eat small chicken thighs without me breaking the bone in it ahead of time because she gulps it. But then she can’t eat larger bones either so I have to watch her. With my large dogs I have never had an issue with any of them eating bones because they are not gulpers.
Feeding raw meat exclusively without bone leads to nutrient imbalance and should not be done.
Other Fresh Foods
We also feed raw or cooked eggs. Eggs are like a multi-vitamin for dogs. The nutrient content of eggs doesn’t change much whether raw or cooked so I alternate.
If we have farm eggs, then we feed them raw and can feed the shells as well. The skin on the inside of the eggs has nutrients that benefits the dogs. If the eggs are boiled in the shells, we do not feed the shells as they become sharp when cooked. Eggs are like a vitamin pill for dogs.
In the fall we have apples from our trees and the dogs eat them right off the ground or are given one to eat. We make sure not to give too many so that they don’t eat too many seeds. Most seeds go right through because they don’t chew them, but just to be cautious we watch how many they eat. We also feed raspberries when they are available from our garden and blueberries when we can buy them in season.
Vegetables from the garden can include spinach, kale, parsley, and herbs.
Basically, we try to keep it simple and not rely too much on processed food from the grocery store.
Feeding the homestead dog a variety of foods is beneficial in several aspects.
Every year we have a good crop of beets even though we don’t plant many. For some reason they grow and grow. We store the beets and other root vegetables in our cellar which is essentially an area under the house that was dug out and filled (sort of ) with concrete in some places. In other places, there is just dirt. But it works.
Here’s what it looks like:
The partitions were put in many years ago by Ernie and his dad.
As usual, we left the beets until now and they got squishy. This happens when the air around the beets (and potatoes, carrots etc) is taking the moisture out of the vegetable because it is too dry. We did put the beets in pails with newspaper, which works not bad to keep the ones that are lower down from getting soft, but were still left with many soggy beets.
What To Do With Soggy Beets?
First, here are a couple of things we can do to make beets last longer in storage.
The first thing is keeping them at the appropriate temperature. Also AS important for good beets is being at the correct humidity. Being at the right temperature is something that most people will realize right away. Obviously, root vegetables have to be kept very cool. But lack of humidity is what causes root vegetables to get soft. The air around them is too dry and sucks the moisture out of them.
The beets need to be between 3 and 7 degrees C and the air to have high humidity like 95%.
It is difficult to keep the humidity high in an open basic vegetable storage area, such as our cellar. You could use a humidifier, but that could be time consuming and you are continuously using power to keep it running which when it comes to beets, is likely not worth it.
If you have some containers without air holes you can put the beets in, interspersed with crumpled up newspaper for air circulation. Occasionally mist the top of the beets to add moisture but be careful not to use too much or it could cause rot on the surface of the beet. In containers with air holes you won’t need to put newspaper as much if at all but misting is still a good idea, especially on the top. Don’t get the beets moist near the bottom or again they could rot.
Remedy For Soggy Beets
For beets that have already gone soft you can soak them in water until they get plumped up again to a degree.
Uses For Soggy Beets
If you’re beets are really soggy and you want to get rid of them, you can make soup immediately, eat some and then freeze the rest for later. If you make beet pickles, make sure you soak them in water for a bit since most people prefer crisp pickle. It won’t always work perfectly but it’s better than throwing them out.
We make beet soup or Borshch (traditional Ukrainian pronunciation) (it’s not “borsht” (anglicized pronunciation).
The process of making borshch is simple. Fry onions and garlic in fat (I used olive oil but you can use whatever you want), then add water, beets (I grated them with a large-holed grater we bought at a yard sale), dill, green beans, tomatoes and if you want carrots. I also put some garlic tops that I had frozen two years ago. After it is done cooing, you can add cream or not.
Beets are not a super versatile vegetable but are nice for a few things. Mainly, proper storage is what will prevent soggy beets. Otherwise, quick usage will help you save what you can of them.
We make our own ketchup. It was is easy to do I will never buy any again. The taste is excellent especially with homegrown fried potatoes.
Ingredients for homemade ketchup:
Tomatoes – grow your own
Vinegar – make your own
Onions or onion powder – grow or make your own
Sweetener – we use honey sourced locally
Salt – buy or make your own
Optional: A dash of cloves – I use it because I have some already but I wouldn’t go out and buy any especially for this. Ketchup can be made without it. Be careful how much you use though – it is very potent.
Cook the tomatoes well and press them through a sieve to remove the seeds and skins if you haven’t already removed them.
Into the tomatoes add sweetener – lots. Ketchup is very sweet so taste test often as you add this.
Add the salt and vinegar. These will be added in less amounts than the sweetener.
Add the onions or onion powder. We use small multiplier onions. We add them by grating them on a very fine grater directly into the ketchup. That way you get the full flavour of the onion, but not chunks of it. It blends in nicely.
Add the garlic powder to taste.
If you use cloves, add it last. Be SSSOOOO careful not to put too much. You only need a small DASH of it. I get heartburn from cloves in ketchup so if I put ANY it is the smallest pinch.
Add these ingredients to taste slowly. You won’t get the full flavour of the ketchup until it cools so this can be a long process.